Veal Cooking Times - Cooking Tips |
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Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the chart below as a guide to check doneness when the
meat is oven baked and grilled.
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| VEAL
Cooking Temperatures and Times |
| Oven Cooked |
Approximate Cooking Time |
| Cut |
Temp. |
Weight |
(min. per lb.) |
| Boneless shoulder roast |
325°F |
3-5 lbs |
35-40 min |
| Leg rump or round roast (boneless) |
325°F |
3-5 lbs |
35-40 min |
| Boneless loin roast |
325°F |
3-5 lbs |
25-30 min |
| Rib roast |
325°F |
3-5 lbs |
30-40 min |
| Grilled |
Approximate Cooking Time |
| Cut |
Thickness |
med. doneness |
| Loin or rib chops |
1 inch |
12-14 min |
| Arm or blade steak (marinated) |
3/4 inch |
16-18 min |
| Shoulder kabobs |
1 1/4 inch cubes |
16-18 min |
| Ground veal patties |
1/2 inch
(4 oz. patty) |
12-14 min |
| Start with meat at refrigerator
temperature. Remove roast when meat thermometer reads 155°-160°F;
temperature will continue to rise as roast stands. |
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